To dress Eels with Brown Sauce

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Garnish
Instructions (8)
  1. Skin and clean a large eel very well, cut it in pieces.
  2. Put it into a sauce-pan or stew-pan.
  3. Put to it a quarter of a pint of water, a bundle of sweet herbs, an onion, some whole pepper, a blade of mace and a little salt.
  4. Cover it close, and when it begins to simmer, put in a gill of red wine, a spoonful of mushroom pickle, a piece of butter as big as a walnut rolled in flour.
  5. Cover it close, and let it stew till it is enough, which you will know by the eel being very tender.
  6. Take up your eel, lay it in a dish, strain your sauce, give it a boil quick, and pour it over your fish.
  7. You must make sauce according to the largeness of your eel, more or less.
  8. Garnish with lemon.
Original Text
To dress Eels with Brown Sauce. SKIN and clean a large eel very well, cut it in pieces, put it into a sauce-pan or stew-pan, put to it a quarter of a pint of water, a bundle of sweet herbs, an onion, some whole pepper, a blade of mace and a little salt. Cover it close, and when it begins to simmer, put in a gill of red wine, a spoonful of mushroom pickle, a piece of butter as big as a walnut rolled in flour; cover it close, and let it stew till it is enough, which you will know by the eel being very tender. Take up your eel, lay it in a dish, strain your sauce, give it a boil quick, and pour it over your fish. You must make sauce according to the largeness of your eel, more or less. Garnish with lemon.
Notes
—